How to make crispy fish with cold dishes, how to make crispy fish pickles?

Ingredients: 500g hairtail

Excipients: 400g lentils, 1 pickle gnocchi, 50g soybeans, 2 large cloves, appropriate amount of green onion, ginger and garlic, appropriate amount of dark soy sauce, appropriate amount of cooking wine, appropriate amount of vinegar, appropriate amount of sugar.

1. Clean up the hairtail and cut it into sections, wrap the egg and fry it in Qingzheng liquid.

2. Wash the lentils and cut them off.

3. Take the stainless steel liner of the electric pressure cooker and put the soaked soybeans in the vertical first.

4. Add the picked lentils.

5. Spread the fried hairtail on top of the lentils.

6. Spread the soaked pickle slices on the hairtail segments.

7. Heat oil in a pan and fry the large flaps.

8. Add green onions, ginger and garlic and stir-fry until fragrant.

9. Add cooking wine, vinegar, sugar and dark soy sauce.

10. After boiling, pour into the inner tank of the pressure cooker.

11. Swing the green onion, ginger and garlic with chopsticks, then pick up the pot and shake it around, so that the ingredients are stained with the soup.

12. Then cover the lid and keep the pressure for 40 minutes regularly, and then take it to the gas stove after the pressure cooker is discharged, and continue to heat the soup, and then try to drain the soup and put it on the plate.

Step 1

The fish is descaled, the internal organs are cleaned, and the gills are removed. Cut a knife on the fish. Cut on both sides and never cut off the fish.

Step 2

Slice the green onion and garlic, shred the ginger, to taste. Put the green onions, ginger and garlic inside, the ratio of vinegar and sugar is 1:1, put a spoonful of light soy sauce, and put some sesame oil in an appropriate amount! Stir well and taste it.

Step 3

To make the sauce: about 5g of ginger, a little green onion, half a spoon of salt, cooking wine, two spoons of dark soy sauce, three spoons of light soy sauce, half a spoon of vinegar, half a spoon of sugar, an appropriate amount of purified water, stir well.

Step 4

Pour the oil into the pan and heat it for 60% and fry the fish in the pan until it is fried on both sides. ，Step 5

Deep-fried until golden brown and crispy.

Step 6

Just pour the sauce evenly over the fish, and our sweet and sour crispy fish is ready. Let's eat, foodies.

Cantonese crispy fish. Material:

Crucian carp, sliced ginger, garlic, seasoning, chicken essence, salt, light soy sauce, dark soy sauce, cooking wine, dry flour, sugar.

Method: 1. Clean the killed crucian carp and control the moisture.

2. Heat up the wok, add less oil, and fry the fish one by one. I was afraid of getting wet, so I patted some dry flour on the fish, so that the fish was completely and beautifully fried.

3. Put the fried fish in a pressure cooker, put ginger slices, garlic, ingredients, chicken essence, and then add salt, light soy sauce, dark soy sauce, cooking wine, and a little sugar. The most critical place has arrived, so you have to put more vinegar! Don't worry about the taste being too sour, vinegar helps the fish bones to be soft.

I'm not sure how much vinegar I put in it, but I poured it into the bottle anyway.

4. After adding water, cover the lid, add the valve, turn to a low heat and press it about ten minutes after the gas is up, and press it for forty minutes or an hour before it is crispy.

Tip: Don't open the pot and clip the crispy fish just after it is ready, it is still easy to break when it is hot. Be sure to wait for the crispy fish to cool down and take it out, so that it can be formed.